E-M
N-Z
Shop Society Coffee Colombia Popayan Sugarcane Decaf
Region: Popayan, Cauca, Colombia
Altitude: 1500-2070 m.a.s.l.
Harvest: August - September
Varieties: Castillo, Catimor Typica, Caturra
Processed: Sugarcane Decaffeination
Tasting Notes:
Roasted Fresh, Delivered to you - The Coffee Collective
This coffee is produced by selected farms in Popayan region. Coffee is brought from growers in dry parchment, it is later milled at Popayan and transported to Caldas to be decaffeinated.
This decaffeination process in unique, the caffeine is extracted from
the bean using sugar cane and water which enhances sweetness,
while maintaining coffee attributes.
In Colombia, where sugar cane is readily available, it makes great economic sense to use this plentiful resource to complement the coffee industry.
By fermenting molasses derived from sugarcane, a naturally occurring compound called ethyl acetate (EA) can be produced.
The EA can then be used to remove the caffeine from the coffee bean without the use of nasty chemicals, and without requiring the coffee to be sent to a decaffeination plant in another country before it makes it's way to New Zealand, as is the case with other methods.
EA is also found in wine, beer, fruit, vegetables, and many other foods and beverages.
We sourced the coffee from Cofinet. Through them, they have a direct relationship with the farmers and have better control on the quality. Farmers own small parcels of land where they grow coffee at 1500-2070 m.a.s.l and the crops are mainly Castillo, Catimor Typica & Caturra.
Society Coffee Colombia Decaf
Shop Society Coffee Colombia Popayan Sugarcane Decaf
Region: Popayan, Cauca, Colombia
Altitude: 1500-2070 m.a.s.l.
Harvest: August - September
Varieties: Castillo, Catimor Typica, Caturra
Processed: Sugarcane Decaffeination
Tasting Notes:
Roasted Fresh, Delivered to you - The Coffee Collective
This coffee is produced by selected farms in Popayan region. Coffee is brought from growers in dry parchment, it is later milled at Popayan and transported to Caldas to be decaffeinated.
This decaffeination process in unique, the caffeine is extracted from
the bean using sugar cane and water which enhances sweetness,
while maintaining coffee attributes.
In Colombia, where sugar cane is readily available, it makes great economic sense to use this plentiful resource to complement the coffee industry.
By fermenting molasses derived from sugarcane, a naturally occurring compound called ethyl acetate (EA) can be produced.
The EA can then be used to remove the caffeine from the coffee bean without the use of nasty chemicals, and without requiring the coffee to be sent to a decaffeination plant in another country before it makes it's way to New Zealand, as is the case with other methods.
EA is also found in wine, beer, fruit, vegetables, and many other foods and beverages.
We sourced the coffee from Cofinet. Through them, they have a direct relationship with the farmers and have better control on the quality. Farmers own small parcels of land where they grow coffee at 1500-2070 m.a.s.l and the crops are mainly Castillo, Catimor Typica & Caturra.
